Leek, Potato and Tarragon Soup
Soups & Stews
Recipe courtesy of Bon Appétit
Serves 6
Ingredients:
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Leek, Potato and Tarragon Soup Click image to enlarge |
Method:
Melt butter in a large pot over medium heat. Add leeks, onion, garlic and 2 tablespoons of water. Cook until leeks are golden, about 10 minutes. Add potatoes and broth, bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Stir cream and yogurt into soup. Season to taste with salt and white pepper.
Note: Can be prepared up to 1 day ahead. Cool slightly, refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer, season and serve.
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